2 tbsp. butter
2 tbsp. olive oil
3 tbsp. tamari soy sauce
3-4 cloves garlic, pressed or minced
1 lb. firm tofu, drained & mashed (use potato ricer)
1 1/2 c. fresh or frozen peas
3/4 c. minced fresh parsley
1 lb. hot cooked, whole wheat linguine
1/2 c. freshly grated Parmesan cheese

Heat butter and olive oil in large non stick skillet. Add tamari and garlic and cook for a few minutes. Add mashed tofu and continue to cook over low heat for 10 to 15 minutes. Stir in peas and cook until thoroughly heated. Stir in parsley and heat an additional 3 to 5 minutes. Mix tofu sauce in bowl with hot linguine and Parmesan. Serve with additional Parmesan.